Emerald Buddha Soup

Serves 4

You can make this soup up to 3 days ahead, warm it up and add the spinach before serving.

2/3 cup dried pinto and/or kidney beans or 1 15-oz can of beans rinsed and drained.

1 tsp salt

2 cups chopped onions

1 tbsp olive oil

5 cups vegetable stock or both

2/3 French green lentils rinsed and drained

2/3 cup pearl barley

1 tbsp minced garlic

1 tsp Turmmeric

½ tsp ground cumin

1 15-ounce can garbanzo beans, rinsed and drained

2 tsp salt

¼ tsp freahly ground black pepper

4 cups baby spinach or ½ a 10 oz. package frozen chopped spinach thawed and well drained

Rinse and drain beans, let stand in water overnight in 4 cups water. If you use canned beans, don't cook them. Reserve until Step 5.
In a Dutch oven, heat the oil, add the onion and sauté until golden. Add garlic, turmeric and cumin and cook another 2 minutes.
Add the stock, lentils and barley and bring to a boil. Reduce heat, cover, and simmer for 1½ hours.
Stir in garbanzo beans, 2 tsp salt, and pepper, Cook for another 30 minutes.
Add the cooked or canned pinto beans and cook 5 minutes to heat through. Cool slightly and add spinach, to wilt. Add water if necessary. Serve with basil or mint pesto.

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